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Chicken, pineapple and serrano ham mini skewers
Chicken, pineapple and serrano ham mini skewers

Chicken, pineapple and serrano ham mini skewers

Preparation 15 minutes
Cooking time 8 to 10 minutes
Servings 4


  • 60 ml (1/4 cup) Dijon mustard
  • 125 ml (1/2 cup) maple syrup
  • 10 ml (2 tsp) Espelette pepper
  • 30 ml (2 tbsp) fresh tarragon, chopped
  • 350 g (2/3 lb) chicken breast, boned, without the skin, and cut into 24 cubes of approximately 15 g (1/2 oz)
  • 1/2 pineapple, peeled and cut into 16 dice
  • 8 slices of serrano ham, cut in half lengthwise


  1. Soak 8 wooden skewers in water for at least 15 minutes.
  2. Preheat the barbecue to 200°C (400°F) or medium heat.
  3. In a bowl, mix together the mustard, maple syrup, pepper and tarragon.
  4. Set aside.
  5. Wrap each piece of pineapple in half a slice of ham.
  6. On each skewer, alternately thread 3 pieces of cubed chicken and 2 pieces of pineapple.
  7. Grill, covered, for 3 to 4 minutes and turn over.
  8. Brush with sauce and cook for another 3 to 4 minutes.
  9. Turn off the heat.
  10. Turn over and brush with sauce again.
  11. Let cook for about 2 minutes.
  12. Brush with sauce one last time.
  13. Serve with basmati rice and zucchini à la provençale.
Availability in stores